Garlic Cream Cheese Shio Pan

Prepare the Dough

1. In a mixing bowl, combine bread, flour, sugar, salt, milk powder
2. Add fresh yeast and water - mix until a rough dough forms
3. Knead until gluten is developed (smooth and elastic)
4. Add butter and knead until fully incorporated
5. Dough temperature target = 24–26°C

Divide and Shape

1. Divide dough into ~29 equal portions
2. Pre-shape into balls and rest for 10-15 minutes
3. Shape into classic shio pan rolls with butter in the middle, brushed with truffle oil
4. Place on lined baking trays
5. Proof at 30–32°C, 75–80% humidity for 45–60 minutes, until puffy and light

First Bake (Initial Bake)

1. Oven temperature: 180°C (356°F)
2. Bake time: 10–12 minutes
3. Bake until light golden on top and fully risen but not deeply browned
4. Remove from oven and allow to cool slightly until safe to handle

Prepare Fillings While Cooling

Garlic Butter

1. Mix all garlic butter ingredients until smooth
2. Set aside at room temperature

Spring Onion Cream Cheese

1. Mix cream cheese and sour cream until smooth
2. Fold in mozzarella, sugar, salt, pepper and spring onion
3. Keep refrigerated until ready to use

Stuffing and Second Bake

1. Slice each bun horizontally, keeping one side attached it desired
2. Spread garlic butter generously on both cut sides
3. Pipe or spoon spring onion cream cheese filing inside. Brush extra garlic button top

Second Bake (Finish Bake)

1. Oven temperature: 190°C (374°F)
2. Bake time: 3 minutes